Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. In a medium bowl, mix eggs, bread crumbs, tomato juice, parsley, oregano, salt and pepper.
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Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Prep from frozen
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
2. In a medium bowl, mix together eggs, bread crumbs, tomato juice, parsley, oregano, salt and pepper.
3. In a larger bowl, combine ground beef and seasonings.
4. On wax paper form meat mixture into a flat large rectangle.
5. Line with ham and cheese.
6. Roll and seal the long seam well. Tuck under the ends to keep the cheese encased within the meatloaf.
7. Gently pat the meatloaves into a shape that will fit into the Instant Pot with 0.5 inch margins.
8. Place the meatloaf on top of a large piece of foil. This will support the meatloaf in the Instant Pot and also act as handles for removal.
9. Pour 1 cup of water into the Instant Pot and place the trivet in the bottom.
10. Place the meatloaf inside the Instant Pot.
11. Lock the lid in place and seal the steam nozzle.
12. Cook on high pressure for 20 minutes.
13. Quick release the pressure.
14. Ensure that the meatloaf has reached 155 degrees internally. If not, cook for another 5 minutes.
15. Remove using the foil and slice before serving.